Italian Liqueurs
Grappa, Limoncello and Sambuca are Great After Dinner Drinks
Many Italians love to have a liqueur after dinner - so which one should you choose?
Go into any Italian bar or restaurant and you'll almost certainly see an array of liqueurs lined on a shelf. Some will be brightly coloured, others crystal clear. Their names and contents look mysterious. So how do you know which one to choose?
Grappa Packs a Punch
Well, if you like a powerful punch you could try a Grappa. This is one of the best known Italian liqueurs and often comes in sleek, elegant bottles. You'll see it in gift shops and at the airport. Grappa is a clear liqueur, essentially a colourless brandy. It's made from the pressed pips and skins of grapes that are left over from wine making - and it's about 40% proof! It's made in many regions of Italy, and varies in refinement. Some cheap versions are crude, fiery and rough - headache in a glass. But when it's been carefully matured it can taste smooth and sophisticated. Some versions are flavoured with aromatics - such as lemon peel.
Italians might use grappa in their homes to preserve soft fruits. It can also be used to produce a homemade lemon liqueur - limoncello.
Limoncello
Limoncello is a favourite after dinner drink in Italy - and a 'must' if you're staying on the Amalfi Coast, home of this lemon liqueur. The lemons on the Amalfi Coast are said to be the finest in Italy, their growth helped by the fertile volcanic soils. It's a sticky, bright yellow liqueur - sweet but with a tart sting from the lemons. It's generally served chilled - straight from the fridge. You can make your own limoncello with grappa, lemon peel and sugar. Rather sweeter than limoncello is Maraschino. This is a colourless liqueur made from - you guessed- maraschino cherries. It's not nearly as popular as limoncello, but can be used to add a kick to fruity desserts.
In the Emilia-Romagna region you might see a liqueur made from locally grown walnuts. Nocino - nut liqueur - is produced from green walnuts that haven't ripened. They're soaked in spirit to create this dark brown, rather sticky drink. It's aromatic, but rather bitter.
if you like bittersweet liqueurs, then you could try Strega. This bright yellow liqueur is made from herbs and flowers. The name 'strega' means 'witch' - a clue to the flavour.
Sambuca
Finally there's Sambuca. This is one for lovers of aniseed; a colourless liqueur that's traditionally made from elderberries (Sambucus in Latin - hence the name). It might contain some liquorice too. It's become a cliche of tourist Italian restaurants - or more commonly, Italian restaurants overseas. The reason? The trend that evolved for serving sambuca with a coffee bean floating on top, which is then set alight. The concoction burns with a blue flame (think Christmas pudding) and roasts the coffee bean. Let it burn too long and you'll burn your mouth on the glass! Italians call this sambuca with the 'mosca' - the fly.
